November 1997

81 members -- yes, count them -- of the
Jordan family outside Casa Tino's

Four
Oaks, West Midlands 17 November 1997 In honour of Kim's Auntie Dinny's
70th birthday, the entire Jordan family gathered yesterday for Sunday
lunch at Casa Tino's, David Jordan's superb and popular bistro-style
restaurant in Mere Green. Though the core of the family remains firmly
based in the Midlands, others, ourselves included, came from far and
wide, and in the end, eighty-one, yes, eighty-one of us sat down to
enjoy company, family reminiscences, and great food and wine. Kim's
grandparents had six children: Beryl, Arthur, Tiny, Charlie, Cynthia
(Dinny), and Diane and yesterday's gathering represented all present
generations, with the exception of only one or two who could not make
it, and ranging in age from octogenarians to toddlers. In other cultures,
even in Europe, such gatherings, albeit if not quite so comprehensive,
would be more regular occurences, the opportunity to share daily food
and drink the excuse for the mingling of the generations. However, such
a good time was had by all that there is already talk of the next Jordan
gathering: for the millenium!Chef
Richard Turner, who oversees both Casa Tino's as well as Loyds in Knowle,
prepared a simple but stylish meal which was enjoyed by all: to begin,
a richly concentrated cream of vegetable soup "en croute", then breast
of chicken with a mignonette of coarsely crushed black peppercorns in
an intensely flavoured wine and veal sauce. I'm a great fan of Richard's
cuisine: he has the knack of creating foods that are not overly elaborate
or fussy but which really taste. I hope to post his recipes from yesterday's
meal here in due course, but in the meantime, here's one of his recipes
for a favorite classic, minestrone soup with pesto.

To make the pesto, simply place the pine kernals, garlic,
parmesan cheese and basil leaves into a fast liquidizer, then add the
olive oil and season to taste.
For the minestrone, saute the root vegetables in olive oil until al
dente. Add the vegetable stock and simmer gently for five minutes. Remove
from the heat. In a separate saucepan of boiling water cook the broccoli
until al dente, then refresh in iced water. Follow the same procedure
for the french beans. Wash the kidney beans. Cook the pasta until al
dente then refresh in iced water.
To serve, take the vegetable stock with the brunoise of vegetables into
a stainless steel or copper saucepan, heat and add the pasta, broccoli,
french beans and kidney beans. Heat through until all ingredients are
warm and season to taste. Serve in a warm deep bowl, drizzle the pesto
on top, and finish with ground black pepper. Additional flaked parmesan
cheese can be added if so required.

Wine
Suggestion: Pesto, of course, is the great dish of Liguria: if you
can get ahold of a bottle, try this super vegetable medley with a zesty
Cinque Terre white. Alternatively, one of the fuller Vermentino whites
from Bolgheri would be a good partner, or else a robust, dry rose such
as Vin Ruspo from Carmignano. MM